Cooking


#81

yep.

And i was looking more for exciting recipes to cook for her fwiw.


#82
Anyone recommend anything gluten free for my vegetarian wife or best just let her go?

Kidding - need some new go-to food though.

I cooked this Veg Moussaka on Sunday, having the rest tomorrow. The recipe calls for flour for the topping but I’ve prepared it for gluten intolerant people and just used besan flour and didn’t really notice the difference - any gluten free flour would do. I mostly follow the recipe(the food stains in the pic attest to its popularity in my joint) except that I pop the sliced vegetables in the oven on 3 big trays for around 15 minutes (the spuds take a bit longer) which is quicker and less oily, and I use a whole can of lentils. Takes a bit of prep but I can stretch it to 3 meals at a pinch and pop a serving in the freezer. Very rich and filling, I like it a lot.
I completely ignore the Sav Blanc wine match advice at the top of the recipe and go for a big shiraz. I reckon this drink white with vegetarian food crap is a conspiracy to put people off trying vegetarian food.



#83

Lasagne can be very very good. I don’t have my technique down or nothin, but this one will be ok I reckon


#84

So in honour of talking about cooking I would like to point out that my lovely wife and I have just celebrated a year of our cake and catering home business from here on the farm. I do the baking, make up the boards and help out with fondant modeling. Mrs WP does the main sculpting, frosting, ganaching, layering, fondant work, etc. She also does the deliveries on a Fri and we will deliver cakes anywhere from Ballina up to Brisbane or inland, Casino up to Toowoomba.

Nice to have another income stream from the property. I can do the cooking in the mornings and I still have time to get outside and work in the arvos.


#85
So in honour of talking about cooking I would like to point out that my lovely wife and I have just celebrated a year of our cake and catering home business from here on the farm. I do the baking, make up the boards and help out with fondant modeling. Mrs WP does the main sculpting, frosting, ganaching, layering, fondant work, etc. She also does the deliveries on a Fri and we will deliver cakes anywhere from Ballina up to Brisbane or inland, Casino up to Toowoomba.

Nice to have another income stream from the property. I can do the cooking in the mornings and I still have time to get outside and work in the arvos.

TOMORO WEBSITE DESIGNS


#86
So in honour of talking about cooking I would like to point out that my lovely wife and I have just celebrated a year of our cake and catering home business from here on the farm. I do the baking, make up the boards and help out with fondant modeling. Mrs WP does the main sculpting, frosting, ganaching, layering, fondant work, etc. She also does the deliveries on a Fri and we will deliver cakes anywhere from Ballina up to Brisbane or inland, Casino up to Toowoomba.

Nice to have another income stream from the property. I can do the cooking in the mornings and I still have time to get outside and work in the arvos.

Didn’t deliver a Tippa cake up Toowoomba way on the Weekend by any chance ?


#87

Hey WP

I would love to get a cake for my son in Brisbane … Something Christmassy looking but not fruitcake… Double chocolate with extra chocolate

Are you able to help?


#88
Hey WP

I would love to get a cake for my son in Brisbane … Something Christmassy looking but not fruitcake… Double chocolate with extra chocolate

Are you able to help?

Sure Darli, I will PM you and you can touch base with the boss.

Our chocolate mud cake is delish.


#89
So in honour of talking about cooking I would like to point out that my lovely wife and I have just celebrated a year of our cake and catering home business from here on the farm. I do the baking, make up the boards and help out with fondant modeling. Mrs WP does the main sculpting, frosting, ganaching, layering, fondant work, etc. She also does the deliveries on a Fri and we will deliver cakes anywhere from Ballina up to Brisbane or inland, Casino up to Toowoomba.

Nice to have another income stream from the property. I can do the cooking in the mornings and I still have time to get outside and work in the arvos.

Didn’t deliver a Tippa cake up Toowoomba way on the Weekend by any chance ?

Haha, no, but if you want to commission one I am game for the challenge.


#90

My Shabushabu is coming along very nicely these days.


#91

And this was my first attempt at sushi rolls.

Chicken avocado. The chicken was marinated in red miso paste before being lightly fried.


#92

Anyone for liquorice and raspberry pancakes …


#93

Cafe special?


#94

Yep. The cook has been playing in the kitchen. They are ■■■■■■ delicious.


#95

Looks great!


#96

This is getting cooked today, sadly I won’t be there to eat it


#97
This is getting cooked today, sadly I won't be there to eat it

Mmm wash that down with a nice beer or 2 for sure. How are you cooking that? On a spit?


#98

Charcoal, somewhere suitable for total fire ban weather.


#99
And I'll add a plus one for cast iron pans. Have had two frypans and a camp oven, (which is the greatest thing for bol sauce) that I've had for 30 years and they've survived perfectly despite being dragged all round the country and cooked to death at times on campfires. Cast frypan is the best way to cook a steak IMO.

Just make sure to season it properly to begin with, and once every 6 - 12 months depending on use.

Couple of good info links… (use the oven seasoning method in the first one :slight_smile: )

wikihow.com/Season-a-Cast-Iron-Skillet

seriouseats.com/2014/11/the-truth-about-cast-iron.html

I’m also on the cast iron love fest. Had a set of jamie oliver and baccarat cookware in the past and they were absolutely rubbish. Decked the kitchen out in the Lodge branded cast iron cookware and haven’t looked back. Just brilliant. If you take care of them, keep them nicely seasoned (which takes literally less than 10 seconds after cleaning) they’ll last forever and never stick.

Visited my in-laws where they showed off the latest “non-stick” pans they bought. Heated them up for a morning breakfast fry-up and couldn’t help but notice an awful chemical smell coming from them. Who knows what sort of chemicals are leaking into your food during the cooking process.

My only issue with the cast iron cookware is I can’t find more of them. I want to buy some of the Lodge bakeware, loaf tin, cake tin etc but can’t seem to find anything but the pan range in Australia.


#100

Does anyone have one of these Thermomix gadgets and are they sufficiently cracked up?

The wife loves her’s. Uses it nearly daily, whether its pancakes, boiled eggs, cakes, soup, baby food, risotto, steaming dumplings or hotdogs, endless really. We were fortunate to get ours as a gift. Which poses the question, if we didn’t get one as a gift, would we spend 2 grand…before being exposed to one, no way. After using it for over a year, absolutely. It’s one of those purchases where you would feel sick the moment you shell out the cash thinking you’ve wasted your money. It’s only after using it you realise its a ■■■■■■ handy tool in the kitchen. It’s expensive, but it’s so easy to use, easy to clean and it gives you the freedom to punch in the setting, let it do its thing and wait for the buzzer when its done. Sure beats standing at a pot stirring risotto for 20 minutes.

Disclaimer: I am not a paid representative of Thermomix although it sure sounded like it!